Best 2 Tossed Salad And Raspberry Vinaigrette Recipes

**Tossed Salad with Raspberry Vinaigrette: A Symphony of Flavors**

Experience the perfect balance of crisp greens, vibrant vegetables, and a tangy-sweet raspberry vinaigrette in our Tossed Salad recipe. This delightful dish is not only visually appealing but also packed with nutrients and bursting with flavor.

Our recipe collection features a variety of tossed salad options to cater to diverse preferences. From the classic combination of romaine lettuce, cherry tomatoes, cucumbers, and red onions to the more adventurous mix of arugula, roasted beets, goat cheese, and walnuts, there's a salad here for every palate.

The star of the show is our homemade raspberry vinaigrette, a delightful dressing that brings together the sweetness of raspberries, the tanginess of vinegar, and the richness of olive oil. This versatile dressing not only complements the flavors of the salad but also elevates them, creating a harmonious blend of sweet, sour, and savory.

Whether you're looking for a light lunch, a refreshing side dish, or a healthy dinner option, our Tossed Salad with Raspberry Vinaigrette is sure to satisfy. With its vibrant colors, delightful textures, and symphony of flavors, this salad is a feast for the senses.

Check out the recipes below so you can choose the best recipe for yourself!

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Tossed Salad and Raspberry Vinaigrette image

Provided by Trisha Yearwood

Categories side-dish

Time 10m

Yield 4 to 6 Servings

Number Of Ingredients 12

Ingredients

1 pound mixed field greens
1 cup dried cranberries
1 cup walnut pieces
One 22-ounce can mandarin oranges, drained and chilled
1 1/2 cups grape tomatoes, halved
1 1/2 cups crumbled feta cheese
1 cup fresh raspberries
1/2 cup apple cider vinegar
1/2 cup aged balsamic vinegar
2 teaspoons sugar
1 1/2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil

Steps:

For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
Toss the salad with the vinaigrette before serving.

TOSSED GREEN SALAD W. CHICKEN AND RASPBERRY CHIPOTLE VINAIGRETTE

Tossed Green Salad W. Chicken and Raspberry Chipotle Vinaigrette image

Use your favorite mix of crisp salad greens For this colorful, main dish salad; topped with chicken strips and a zesty raspberry chipotle vinaigrette. Works equally well at a dinner table or an outdoor barbecue picnic table.

Provided by Steve P.

Categories Salad Dressings

Time 27m

Yield 4 21/2 cup servings, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 (10 ounce) bag mixed salad greens (8 cups)
1 cup cherry tomatoes or 1 cup grape tomatoes
1/2 medium bell pepper, cut in thin strips
1/2 cup red onion, slices separated into rings
1/2 cup sliced carrot
1/2 cup sliced cucumber
8 ounces cooked boneless chicken breasts, cut in thin strips
black pepper, 5 to 8 twists peppercorn grinder
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

Steps:

Mix salad greens and vegetables in large bowl.
Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
Add the garlic to the pan and saute for 1 minute.
Add the chipotles and cook, stirring continuously, for 1 minute.
Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
Remove from the heat and cool before using as a salad dressing.
Tips for other uses:.
For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Serving Suggestions:.
Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.

Tips:

For a crisp and refreshing salad, use a variety of fresh, seasonal vegetables. Aim for a mix of colors, textures, and flavors.
To make the most of your salad dressing, use high-quality ingredients. Fresh herbs, good olive oil, and a splash of vinegar will go a long way.
Don't be afraid to experiment with different flavor combinations. A little sweetness, sourness, saltiness, and bitterness can all work well together in a salad dressing.
If you're making a salad ahead of time, dress it just before serving. This will help to prevent the vegetables from getting soggy.
For a more substantial salad, add some cooked protein, such as grilled chicken, salmon, or tofu. You can also add nuts, seeds, or cheese for extra flavor and texture.

Conclusion:

A tossed salad is a simple but delicious dish that can be enjoyed as a side or a main course. With a few fresh ingredients and a flavorful dressing, you can create a salad that is both healthy and satisfying. So next time you're looking for a quick and easy meal, give this tossed salad with raspberry vinaigrette a try.